Mixed Greens with Walnut and Roasted Onion Dressing Recipe - Allrecipes.com
Mixed Greens with Walnut and Roasted Onion Dressing Recipe

Mixed Greens with Walnut and Roasted Onion Dressing

Recipe by  

"The best part of this salad is the dressing. Its great on any salad and I prefer using big yellow onions that are strong in flavor. Add a bit of goat cheese for extra flavor."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool.
  3. Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.
  4. In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This dressing would make a rock taste good. When you make it, be sure to include all the crispy black bits and the caramelized juices in the bottom of the onion roasting pan. Instead of sherry and chicken broth, I used vegetable broth, a little bit of chevre, a dash of apple cider vinegar, and a dash of worcestershire sauce. Dressing was to die for.

Most Helpful Critical Review
Dec 12, 2004

Not a winner. Like someone else said, the dressing is basically a chicken gravy, served over salad. On paper it looks like a good idea, but in practice it just didn't work. Sorry, Barrett! On the upside, I think the dressing would taste fabulous served warm over grilled chicken, and it was easy to make.

Jan 25, 2004

This is a good dressing, but there are improvements that could be made to this recipe. First, 2 "large" onions is kind of vague. I think I ended up using a lot more onion than was intended, making the dressing kind of thick. It would be better to use lbs or cups as a measurement. Second, some measurement of salt and pepper should be listed, to adjust to taste, because it is easy to overlook. The dressing was really bland the first time I served it.

Jan 25, 2004

The combination of the walnuts & red onion along with the dressing is quite a nice surprize. With the added ease of packaged greens this recipe is very quick!

Jan 25, 2004

Great.. kids hated it but I loved it. Served it on young spinach too.. even better.

Nov 11, 2010

Amazing salad and very original dressing with a great strong flavor! Even though it takes more than an hour to prepare, I totally recommend it!

Jan 25, 2004

I made this for dinner with a roasted chicken this Saturday night and I really liked it. I didn't toast the walnuts but it was great. I halved the recipe and the dressing was a bit thick but otherwise impressive!

Jan 06, 2005

The roasted onion dressing has a thick consistency with a sweet tang. A welcome change from the creamy or vinegary dressings usually used on salads. Everyone who has tried this recipe loves it.


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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